Everyone loves a brownie (myself included), but sometimes you just can’t beat the indulgent vanilla flavour of a blondie. Add in a few berries to make yourself feel better about eating dessert (fibre and vitamins, etc etc) and you have a winning combination. Chewy, soft and sweet with bursts of slightly tangy fruit. You’ll never look at a blondie the same way again.
Side note: you can use all caster sugar in this recipe instead, but the golden variety helps to add that extra wonderful chewiness to the crust that can’t be beaten.
- 190g (3/4 cup + 1 tbsp) butter, melted and then cooled
- 275g (10oz) caster sugar
- 100g (3.5oz) golden caster sugar
- 1 1/2 tsp vanilla extract
- 3 eggs
- 260g (2 cups) plain flour
- 200g (7 oz) white chocolate, chopped into pieces
- 150g (5 oz) raspberries (either frozen or fresh)
- Preheat oven to 180 C / 350 F. Line and grease an 8x8 square baking tin.
- In a large mixing bowl, combine the melted butter and sugar and until creamy. Add the vanilla extract and the eggs, one at a time, stirring well to combine after addition.
- Fold in the flour, and then the white chocolate, then carefully fold in the raspberries until just combined.
- Spoon the batter into the tin and smooth to level it out.
- Bake for 1 hour, or until a skewer comes out clean. Cover with foil during baking if the top starts to brown a little too much.
- Remove from the oven and leave to cool, then cut up into 9 squares and serve.
- Take care not to overmix the batter once the raspberries have been added, otherwise it will take on a pink hue.